Potato & Duck Pierogies Recipe

Mix dry and wet

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add 1 beaten egg, 1/2 cup sour cream, 1/4 cup water and 1 tablespoon melted butter. Stir with a fork until a shaggy dough forms.

Knead and rest

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour. Shape into a ball, wrap in plastic, and let rest at room temperature for 30 minutes (this relaxes the gluten and makes rolling easier).

Cook potatoes

Place peeled and chunked potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced, about 15–20 minutes. Drain well.

Mash and combine

Return hot drained potatoes to the pot or a bowl. Add 2 tablespoons unsalted butter and 1/2 cup whole milk; mash until smooth. Stir in 1/2 teaspoon black pepper, 2 tablespoons finely chopped chives, and 2 tablespoons grated Parmesan if using. Taste and adjust seasoning—potatoes should be slightly seasoned because duck is rich.

Prepare duck

If using duck confit, shred the meat and remove excess fat. If using cooked duck legs, remove skin and bones, then shred. Gently fold 2 shredded duck legs worth of meat into the mashed potato, leaving the mixture moist but not watery. If the filling seems very wet, chill 10–15 minutes to firm before assembling.

Roll and cut dough

Divide rested dough into 2 portions. Roll one portion on a lightly floured surface to about 1/8" (3 mm) thickness. Use a 3-inch (7.5 cm) round cutter to stamp discs (you should get ~24–30 discs total depending on thickness). Keep unused dough covered to prevent drying.

Fill and seal

Place about 1 tablespoon of the potato-duck filling in the center of each disc. Brush the edge lightly with water (or a bit beaten egg) and fold into a half-moon, pressing edges to seal. Crimp with a fork or pinch and roll the seam to ensure they are tightly sealed to prevent opening while cooking.

Boil

Bring a large pot of salted water to a gentle boil. (You may add 1 tsp vegetable oil to prevent sticking, optional.) Cook pierogies in batches, stirring gently occasionally, until they float and then cook 1–2 minutes more for the dough to fully cook, about 3–4 minutes total per batch. Remove with a slotted spoon to a tray.

Optional pan-fry finish

For a golden exterior, heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add boiled pierogies in a single layer and sauté 2–3 minutes per side until crisp and golden. Transfer to a warm plate while you finish remaining pierogies.

Sweat onions and garlic

In a wide skillet, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. Add 1 thinly sliced large yellow onion and cook, stirring occasionally, until soft and beginning to caramelize, about 10–12 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high, add 400 g sliced mixed mushrooms and 1 teaspoon fresh thyme leaves. Spread mushrooms so they contact the pan and let them brown without stirring for 2–3 minutes, then stir and continue until mushrooms release moisture and most of it evaporates, about 6–8 minutes total.

Deglaze and finish sauce

Pour in 1/2 cup dry white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Let the wine reduce by half (about 2–3 minutes). Add 1/2 cup chicken or vegetable stock and simmer 2 minutes. Stir in 1/4 cup heavy cream and simmer 1–2 minutes until sauce is slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 2 tablespoons chopped fresh parsley.

Combine with pierogies

Add the sautéed pierogies (either straight from boiling or after pan-frying) to the mushroom-onion sauce and gently toss to coat and warm through for 1–2 minutes so flavors meld. If sauce seems too thick, add a splash of stock. Taste and adjust seasoning.

Divide pierogies among 4 plates (serves 4). Spoon additional mushroom & onion sauce over each portion. Garnish with extra chopped chives or parsley and serve with 1/2 cup sour cream or crème fraîche alongside for dolloping. Serve immediately.